INGREDIENTS:
Raw rice---------------------1 cups of standard measuring cup
Poha/atkulu-----------------1/2 cup of standard measuring cup
Raw rice---------------------1 cups of standard measuring cup
Poha/atkulu-----------------1/2 cup of standard measuring cup
Channa dal------------------2tbp
Methi seeds-----------------1/2 tsp
Urad dal---------------------1/2 cup of standard measuring cup
Baking soda-----------------1/4 tsp
Water-----------------------as required
Salt--------------------------as required
DIRECTIONS:
1.Wash and soak rice , methi seeds,urad dal,channa dal,poha in warm water for 8 hours.
2.If u wish to make dosa its better to make batter the day before..So soak them for min 8 hrs and let it ferment overnight .
3.Grind soaked rice along with poha ,urad dal,channa dal,methi seeds to a very smooth thick batter.Donot add more water.
4.Add salt and baking soda. Donot mix batter with spoon.Use hands.It is very imp for making batter ferment.
5.Keep it for fermentation for about 8-12 hrs. ie overnight.
6.The batter will come up nicely if it is fermented well. Dont refrigerate.Keep in a warm place for fermenting.
7..The thickness of the batter should be such as when poured onto a heated griddle it should automatically set itself into a nice thick circle.
Urad dal---------------------1/2 cup of standard measuring cup
Baking soda-----------------1/4 tsp
Water-----------------------as required
Salt--------------------------as required
DIRECTIONS:
1.Wash and soak rice , methi seeds,urad dal,channa dal,poha in warm water for 8 hours.
2.If u wish to make dosa its better to make batter the day before..So soak them for min 8 hrs and let it ferment overnight .
3.Grind soaked rice along with poha ,urad dal,channa dal,methi seeds to a very smooth thick batter.Donot add more water.
4.Add salt and baking soda. Donot mix batter with spoon.Use hands.It is very imp for making batter ferment.
5.Keep it for fermentation for about 8-12 hrs. ie overnight.
6.The batter will come up nicely if it is fermented well. Dont refrigerate.Keep in a warm place for fermenting.
7..The thickness of the batter should be such as when poured onto a heated griddle it should automatically set itself into a nice thick circle.
8.Cook both sides on medium flame.
9..Serve hot with chutney.
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